Principessa Gavia

Gavi DOCG

Whites Wines

Production Area

Grown at the Principessa Gavia single vineyard estate, located in the Classic Gavi region of Novi Ligure.

GRAPE VARIETIES

Cortese 100%

Method of production

Following a rigorous selection of Cortese grapes and vinified using the latest winemaking techniques, the clean must is gently pressed and fermented at a controlled temperature of 18° C for 20 days.

The winemaker comment

Cortese di Gavi is an historical grape variety of the lower Piedmont Region. Principessa Gavia is made from our own estate-grown grapes. Thanks to the soft pressing and the stainless steel fermentation at controlled low temperatures (always below 18°C), its typical delicate aromas and crisp flavours are enhanced.

Vintage notes 2013

  • Principessa Gavia
  • Denomination Gavi DOCG
  • GRAPE VARIETIES 100% cortese
  • Method of production Method:  Soft pressing of the grapes centigrade followed by fermentation in temperature- controlled stainless steel tanks before it is                        Temperature:16-18 degrees                     Length:15-20 days                                                       Malolactic:partial
Specifications
  • BRIX 20,00
  • ALCOHOL 12%
  • PH 3,17
  • EXTRACT JUICE NET (G/LT.) 19,50
  • RESIDUAL SUGAR (G/LT.) 5,50
  • Total acidity 6,40
  • Malic Acidity 2,10
  • Volatile Acidity 0,20
SO2 (MG/LT.)
  • Total 125
  • Free 32
TASTING

Straw yellow color with greenish reflections; intense aromas of flowers and fruits, with hints of mimosa, lime and apple. On the palate it is harmonic and velvety with a good acidity that gives a pleasant liveliness. 

  • Principessa Gavia
  • Denomination DOCG
  • GRAPE VARIETIES 100% cortese
  • Method of production Soft pressing of the grapes followed by fermentation in temperature-controlled stainless steel tanks before it is clarified. Temperature: 16-18 degrees centigrade. Length: 15-20 days. Malolactic: partial.
Specifications
  • BRIX 21.5
  • ALCOHOL 12.20%
  • PH 3.08
  • EXTRACT JUICE NET (G/LT.) 21,0
  • RESIDUAL SUGAR (G/LT.) 4.50
  • Total acidity 6,30
  • Malic Acidity 1.50
  • Volatile Acidity 0.20
SO2 (MG/LT.)
  • Total 120
  • Free 32
TASTING

Pale yellow color with shades of green. The perfume of boxwood combines with the flower notes of jasmine and the fruity aromas of melon and white peach. On the palate, the wine’s pleasant sapidity supports its eminent drinkability.    

  • Principessa Gavia
  • Denomination DOCG
  • GRAPE VARIETIES 100% cortese
  • Method of production Soft pressing of the grapes followed by fermentation in temperature-controlled stainless steel tanks before it is clarified. Temperature: 16-18 degrees centigrade. Length: 15-20 days. Malolactic: partial.
Specifications
  • BRIX 20,2
  • ALCOHOL 12.10%
  • PH 3.10
  • EXTRACT JUICE NET (G/LT.) 21, 0
  • RESIDUAL SUGAR (G/LT.) 6.0
  • Total acidity 6,30
  • Malic Acidity 1.60
  • Volatile Acidity 0.25
SO2 (MG/LT.)
  • Total 125
  • Free 38
TASTING

Straw yellow color with light green hues. Intense fruity and floral notes, with scents of mimosa blossoms, lime and apple. In the mouth the wine is soft and well balanced with a hint of acidity which gives elegance. The fruit flavors are persistent in the long finish.

  • Principessa Gavia
  • Denomination DOCG
  • GRAPE VARIETIES 100% cortese
  • Method of production Soft pressing of the grapes followed  by fermentation in temperature-controlled stainless steel tanks before it is clarified. Temperature: 16-18 degrees centigrade. Length: 15-20 days. Malolactic: partial.
Specifications
  • BRIX 21,2
  • ALCOHOL 12.40%
  • PH 3.15
  • EXTRACT JUICE NET (G/LT.) 20, 0
  • RESIDUAL SUGAR (G/LT.) 4.0
  • Total acidity 5,40
  • Malic Acidity 1.00
  • Volatile Acidity 0.25
SO2 (MG/LT.)
  • Total 120
  • Free 38
TASTING

Pale straw color with greenish shades. The bouquet presents intense aromas, with a complexity of floral and fruity notes reminiscent of mimosa and linden flowers, as well as notes of green apple. On the palate the wine is velvety and harmonious, with a light and pleasant acidity expressing overall freshness. Good persistence of the fruit notes on the finish.

  • Principessa Gavia
  • Denomination DOCG
  • GRAPE VARIETIES 100% cortese
  • Method of production Soft pressing of the grapes followed  by fermentation in temperature-controlled stainless steel tanks before it is clarified. Temperature: 16-18 degrees centigrade. Length: 15-20 days. Malolactic: partial.
Specifications
  • BRIX 21,00
  • ALCOHOL 12.30%
  • PH 3.16
  • EXTRACT JUICE NET (G/LT.) 20,30
  • RESIDUAL SUGAR (G/LT.) 4.4
  • Total acidity 5,90
  • Malic Acidity 1.00
  • Volatile Acidity 0.20
SO2 (MG/LT.)
  • Total 110
  • Free 38
TASTING

Straw yellow color with greenish shades. The bouquet presents intense and firm aromas, with fruity reminiscent of green apple but also floral notes of mimosa and linden. In the mouth is silky and harmonious, with little acidity expressing overall freshness. Good persistence of the fruity notes in the final.

  • Principessa Gavia
  • Denomination DOCG
  • GRAPE VARIETIES 100% cortese
  • Method of production Soft pressing of the grapes followed  by fermentation in temperature-controlled stainless steel tanks before it is clarified. Temperature: 16-18 degrees centigrade. Length: 15-20 days. Malolactic: partial.
Specifications
  • BRIX 21,70
  • ALCOHOL 12.5%
  • PH 3.12
  • EXTRACT JUICE NET (G/LT.) 20
  • RESIDUAL SUGAR (G/LT.) 4.3
  • Total acidity 6,10
  • Malic Acidity 1.10
  • Volatile Acidity 0.20
SO2 (MG/LT.)
  • Total 102
  • Free 38
TASTING

Straw yellow color with greenish tints. The aroma is concentrated, floral and fruity reminiscent of mimosa, linden and apple.  In the mouth is pleasant and silky with little acidity expressing freshness. In the finish good persistence of the fruity notes. 

  • Principessa Gavia
  • Denomination Principessa Gavia
  • GRAPE VARIETIES 100% cortese
  • Method of production Soft pressing of the grapes followed  by fermentation in temperature-controlled stainless steel tanks before it is clarified. Temperature: 16-18 degrees centigrade. Length: 15-20 days. Malolactic: partial.
Specifications
  • BRIX 22.15
  • ALCOHOL 12.5%
  • PH 3.12
  • EXTRACT JUICE NET (G/LT.) 20
  • RESIDUAL SUGAR (G/LT.) 4.3
  • Total acidity 5.90
  • Malic Acidity 1.10
  • Volatile Acidity 0.20
SO2 (MG/LT.)
  • Total 102
  • Free 38
TASTING

Straw yellow color with greenish tints. The aroma is concentrated, floral and fruity reminiscent of mimosa, linden and apple.  In the mouth is pleasant and silky with little acidity expressing freshness. In the finish good persistence of the fruity notes. 

  • Principessa Gavia
  • Denomination DOCG
  • GRAPE VARIETIES 100% cortese
  • Method of production Soft pressing of the grapes followed  by fermentation in temperature-controlled stainless steel tanks before it is clarified. Temperature: 16-18 degrees centigrade. Length: 15-20 days. Malolactic: partial.
Specifications
  • BRIX 21.05
  • ALCOHOL 12.2%
  • PH 3.33
  • EXTRACT JUICE NET (G/LT.) 21
  • RESIDUAL SUGAR (G/LT.) 4.5
  • Total acidity 6.0
  • Malic Acidity 1.5
  • Volatile Acidity 0.2
SO2 (MG/LT.)
  • Total 115
  • Free 35
TASTING

Straw yellow color with greenish tints. The perfume has intense floral notes of mimosa and linden with fruity hints of apple.  On the palate is harmonious and velvety with a light acidity that expresses good freshness. Long persistence of the fruity notes in the finish. 

  • Principessa Gavia
  • Denomination DOCG
  • GRAPE VARIETIES 100% cortese
  • Method of production Soft pressing of the grapes followed  by fermentation in temperature-controlled stainless steel tanks before it is clarified. Temperature: 16-18 degrees centigrade. Length: 15-20 days. Malolactic: partial.
Specifications
  • BRIX 21.7
  • ALCOHOL 12.4%
  • PH 3.30
  • EXTRACT JUICE NET (G/LT.) 22
  • Total acidity 6.10
  • Malic Acidity 1.65
  • Volatile Acidity 0.20
SO2 (MG/LT.)
  • Total 128
  • Free 32
TASTING

Pale straw yellow color with greenish tints. Intense, floral and fruity aromas reminiscent of mimosa, lime, pineapple and apple.  The wine expresses a lively acidity that gives some freshness and a good balance. Very light bitter note in the aftertaste; good persistence of the fruity notes after the swallowing. 

  • Principessa Gavia
  • Denomination DOCG
  • GRAPE VARIETIES 100% cortese
  • Method of production Soft pressing of the grapes followed  by fermentation in temperature-controlled stainless steel tanks before it is clarified. Temperature: 16-18 degrees centigrade. Length: 15-20 days. Malolactic: partial.
Specifications
  • BRIX 21.5
  • ALCOHOL 12.2%
  • PH 3.33
  • EXTRACT JUICE NET (G/LT.) 21.5
  • Total acidity 5.6
  • Malic Acidity 1.55
  • Volatile Acidity 0.15
SO2 (MG/LT.)
  • Total 134
  • Free 35
TASTING

Pale straw yellow color with greenish tints. Intense, floral and fruity aromas reminiscent of mimosa, lime, pineapple and apple.  The wine expresses a lively acidity that gives some freshness and a good balance. Very light bitter note in the aftertaste; good persistence of the fruity notes after the swallowing. 

  • Principessa Gavia
  • Denomination DOCG
  • GRAPE VARIETIES Principessa Gavia
  • Method of production Method: Soft pressing of the grapes followed  by fermentation in temperature-controlled stainless steel tanks before it is clarified. Temperature: 16-18 degrees centigrade. Length: 15-20 days. Malolactic: partial.
Specifications
  • BRIX 21
  • ALCOHOL 12,1%
  • PH 3,25
  • EXTRACT JUICE NET (G/LT.) 20,4
  • Total acidity 5,6
  • Malic Acidity 1,50
  • Volatile Acidity 0,20
SO2 (MG/LT.)
  • Total 120
  • Free 38
TASTING

Pale straw/yellow color with greenish tints. Intense, floral and fruity aromas reminiscent of mimosa, lime, pineapple and apple.  The wine expresses a lively acidity that gives some freshness and a good balance. Very light bitterish note in the aftertaste; good persistence of the fruity notes after the swallowing. 

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